To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.
1 1/2 pounds small red potatoes 2 cups (1-inch) cut green beans (about 3/4 pound) 2/3 cup low-fat mayonnaise 2 tablespoons whole-grain Dijon mustard 2 tablespoons rice vinegar 1 tablespoon fresh lime juice 1 teaspoon honey 1/8 teaspoon freshly ground black pepper Dash of salt 1 garlic clove, minced 1/2 cup finely chopped red onion 1/4 cup chopped fresh basil
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.
Yield: 4 servings (serving size: about 1 1/4 cups)
CALORIES 232 (14% from fat); FAT 3.6g (satfat 0.6g, monofat 1g, polyfat 1.7g); PROTEIN 4.7g; CARBOHYDRATE 46.1g; FIBER 5.4g; CHOLESTEROL 0.0mg; IRON 1.9mg; SODIUM 610mg; CALCIUM 65mg; Cooking Light, MAY 2005
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!